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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil. | 2. Place fresh sausage and neck bones in pot. | 3. Add desired amounts of salt and pepper to meats. | 4. Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats. | 5. Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks. | 6. Add spices, again according to taste, and stir. More may be added as sauce cooks. | 7. Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired. | 8. Homemade or store-prepared meatballs may be added to pot. | 9. Serve over pasta, raviolis, or as a base to lasagnas and zitis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5	cans	crushed	310.3448	68.8156	16.1919	2.6987
water	2	quarts		-	-	-	-
italian sausage too	1 -2		used sweet	0.0	0.0	0.0	0.0
pork neck	1 -2	lb	bone	0.0	0.0	0.0	0.0
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				0.0	0.0	0.0	0.0
garlic powder	2 -3	teaspoons		0.0	0.0	0.0	0.0
parsley flake	2 -3	teaspoons		0.0	0.0	0.0	0.0
basil	2 -3	teaspoons	crushed	0.0	0.0	0.0	0.0
oregano	2 -3	teaspoons	dried	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.